Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides.
• Stir the soup, water, cheese, garlic powder and broccoli in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the pasta.

Ingredients

• 1 tablespoon olive oil
• 1.25 pounds skinless, boneless chicken breast halves
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup
• 0.333 cup water
• 2 tablespoons Parmesan cheese
• 0.125 teaspoon garlic powder
• 2 cups fresh or thawed frozen broccoli florets
• 4 cups cooked mafalda pasta or rotini (spiral), drained